Aimer faire plaisir à ceux qu'on aime

Ingredients

• 3 eggs
• 125 ml (1/2 cup) sugar
• 60 ml (1/4 cup) butter, melted
• 875 ml (3 1/2 cups) flour
• 15 ml (1 tbsp.) baking powder
• Salt and freshly ground pepper
• 5 ml (1 tsp.) paprika
• 5 ml (1 tsp.) dried Herbes de Provence
• 375 ml (1 1/2 cups) milk
• 1 leek, chopped
• 250 ml (1 cup) grated vegetables of your choice (carrots, zucchini, sweet potato, squash, etc.)
• 200 g (7 oz) Vacherin Fri-Charco, grated
• 250 ml (1 cup) sour cream
• 60 ml (1/4 cup) fresh chives, chopped

Preparation

Combine the eggs and sugar. Whip until thick and creamy. Add the milk and melted butter once it has cooled. Mix well.

In another bowl, combine the dry ingredients: flour, baking powder, salt, pepper, herbs and spices. Add the vegetables and cheese.

Add the dry ingredients to the egg mixture, stirring until the batter is smooth. Refrigerate for approximately 30 minutes to firm the batter.

Mix the sour cream and chives, and season generously. Set aside in the refrigerator for 30 minutes.

Drop the batter by the spoonful on a buttered baking sheet or one lined with parchment paper.

Bake the donuts at 200°C (400°F) for 15 to 20 minutes or until golden. Let cool on a rack. Store the donuts in an airtight container to guard from moisture.

Serve hot or at room temperature with the sour cream dipping sauce.